I love focaccia but have never made my own, so I thought for challenge 10, I would give it a try! I opted to use a Saveur focaccia recipe. The recipe was actually pretty easy like most breads I have to come realize. It is a process of patience more so than a challenging cooking adventure. I opted to skip the tomatoes and olives, and instead I used a bunch of the fresh herbs, like tarragon, thyme, and rosemary. The final product was pretty tasty, but for me was a little more dense than I would have wished, so I think I will give another recipe a try!

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I can tell you exactly why this turned out to be too dense--you skipped making a biga. A biga is the most crucial part of making focaccia. It involves making a yeast, flour and water solution, and letting it sit at room temperature for 8-24 hours. Without this process (which is found in a lot of Italian baking recipes), you don't get that light and airy focaccia texture!